Recipe for Matcha Coconut Braided Bread, a six strand earthy and sweet loaf inspired by a Matcha Latte. Resembling Challah texture, but with a new distinct flavor.
Last week I tried my first matcha latte and all I can say is YUM!! Totally behind the trend, but better late than never right?
I’m a huge coconut fan and after having coconut milk in my matcha tea, I came up with a fabulous bread idea. With a quick web search I found..are you ready?…baking matcha..whoa!!
Friends if you love matcha, this bread recipe is a must bake. You need to add a little green in your kitchen during the winter anyway. I mixed shredded coconut with coconut milk in the dough, but added large flakes and chia seeds on top for an added crunch. Of course a little honey on a warm slice is always a given:)
This recipe can either make two 3-strand braided loaves or one 6-strand braided loaf.
The loaf in these photos is a 6-strand. Would you like to see a braiding tutorial? If so leave me a note in the comments:)
Matcha and Coconut Braided Loaf
- 2 1/4 tsp active dry yeast
- 1 cup warm coconut milk
- 1/3 cup organic raw sugar
- 1 1/2 Tbsp Matcha Baking Powder
- 4 1/2 cups bread flour
- 3 eggs
- 1/4 cup melted coconut oil
- 2 tsp salt
- 1 cup shredded cocunut
- 1 egg for dough wash
- 1/2 cup coconut flakes to sprinkle on top
- chia seeds to sprinkle on top
Stir yeast and warm coconut milk into bowl for mixer. Wait five minutes until frothy. Add in sugar and matcha.
Add in eggs, oil, and salt. Then mix with paddle attachment. Once blended switch to dough hook.
With Dough hook attachment at low-medium speed begin adding in flour one cup at a time.
Mix until dough has formed, should be slightly sticky and firm.
Remove dough from bowl and knead in shredded coconut on a lightly oiled surface.
Place dough into a separate lightly oiled bowl, cover with plastic wrap and let sit for an hour (or until dough has doubled in size).
Press risen dough down to release excess air. Cut into 6 equal portions. Let rest for 5-10 minutes.
Roll each ball into a 10-12 inch strand. Place three strands onto separate lined baking sheets.
Attach the tips furthest from you by pressing together with fingers. Braid dough completely to the end. Press remaining tips together and tuck slightly under loaf.
Cover both braided loafs loosely with plastic and allow to rest for 45 min.
Remove plastic and brush dough with egg wash. Sprinkle coconut flakes and chia seeds across the top.
Bake loaves at 350 F for 40-45 minutes or until golden brown.
Cool for 15 minutes.